Trout in a parcel – Little Paris kitchen

Like all tasty fishes, trout has many tiny bones which is quite messy to eat. My french colleague saw me spitting bones frequently throughout the meal, taught me the smart French way: use a knife to cut the fish skin into half from head to tail, peel open the body, break the fish skeleton from the tail, then pull it out from the body along with all the tiny bones hidden in the flesh.